What's Cookin good Lookin?

Mr. B is a huge fan of Lasagna, it is his favorite meal. So when I came across this recipe I knew I had to make it. Not only because it looked good, but because I could make a bunch up and freeze them so he could heat and eat when ever he had a craving.

So this weeked I am making these:

Don't those look delish? Now the original recipe calls for tofu and spinach, which I am not about. We are meat eaters so I will be using meat. Usually ground beef, but I have been going with healthier alternatives and using ground turkey, so I may do that.

Here is the original Recipe with my substitutions in red.

Lasagna Roll ups

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu 1lb ground beef or ground turkey
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry May leave this in as you usually can't taste it when it's mixed in dishes, otherwise I will just omit all together.
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

I will be adding my meat to the sauce instead of tofu to the cheese mixture. I may also decide to double this recipe since I am going to make up a bunch and freeze them.

I'll be sure to let you know how they turn out!